Vegan Tahini Rolls from Cyprus: tahinopitakia

Print the recipe here: https://www.dimitrasdishes.com/tahinopitakia-vegan-tahini-cinnamon-rolls-from-cyprus/

Ingredients
For the Dough:

1 cup (250ml) lukewarm water
1/3 cup (80g) granulated sugar
1 and 1/2 tablespoons instant dry yeast
3 and 1/2 -4 cups (about 550g) all-purpose flour
1/4 teaspoon ground mastic or cardamom
1/2 cup (160ml) light olive oil
1/3 cup orange juice
zest of 2 oranges
For the Tahini Filling:

1 jar (11 oz/312g) tahini
5-6 tablespoons pure maple syrup or honey
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
Optional fillings:

raisins
chocolate chips
chopped walnuts/pecans
shredded sweetened coconut
Glaze:
1 and 1/2 cups confectioner’s sugar
a few tablespoons maple syrup
a tablespoon or 2 of orange juice
Instructions
Make the Dough:

In the bowl of a tabletop mixer fitted with the dough hook attachment, add the water, yeast, sugar, and a couple tablespoons of flour. Mix together and set aside to proof. About 8 minutes. The yeast is alive if you see a puffy cloud form on top of the mixture.

In a arge mixing bowl combine the flour, zest, ground mastic and whisk together.

Add the olive oil and orange juice to the yeast mixture. Add the flour mixture and knead on low speed for 8-10 minutes. If the mixture is still too sticky add a little more flour and knead until incorporated.

Grease a large bowl with light olive oil and toss the dough in the bowl to coat. Cover and set aside to rise until doubled in volume.

Make the Filling:

Combine all of the filling ingredients together in a bowl and whisk together. Add some warm water to thin out so that it is easily spreadable.

Preheat the oven to 375 °F, 190 °C.

Assemble the Tahini Rolls:

Divide the dough into 12 equal portions.

Lightly flour your work surface.

Roll out each portion of dough into a thin disc. Spread 1-2 tablespoons of the tahini mixture on top. Sprinkle your favorite toppings over the tahini. Raisins with nuts are a great combination or coconut and chocolate.

Roll it up into a rope and twist it. Then roll onto a spiral.

Place the spirals onto a baking pan lined with parchment paper.

Brush the tops and sides with water and sprinkle with plain sugar or cinnamon sugar.

Bake on the center rack until golden. About 25 minutes.

Make the Glaze:

Add the confectioner’s sugar into a bowl along with the orange juice. Drizzle in some maple syrup and whisk together. Add enough syrup so that the glaze pours easily. Adding too much syrup will make the glaze too thin and translucent.

Drizzle the glaze over the spirals once they have cooled to room temperature.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today I’m going to teach you how to make Daka these are vegan tahini rolls or tahini buns that come from the island of Cypress they’re so delicious like I said they’re vegan so there’s no dairy in them this recipe

Makes 12 delicious tahini rolls let’s get started so in my mixing bowl over here I’m going to add one cup of lukewarm water 1/3 of a cup or 80 g of granulated sugar and 1 and 1/2 tablespoons of instant active yeast just mix that all up and set it aside until

It proofs most of the time yeast is fresh it hasn’t gone bad but if it does go bad your whole recipe will go to waste because if the yeast isn’t good the dough won’t rise so try not to ever skip this step you’ll know that it’s

Ready and active once you see a nice foamy bubbly layer on top of the water you’ll also smell the yeast it smells really nice and active so that’s going to take about 8 minutes I’m going to set set that aside and I’m going to work on the remaining ingredients so in my bowl

Over here I’m going to add about 4 cups or 550 GS of all-purpose flour and then we’re going to need to grind up some mastika mastika also known as mastic gum is really hard to grind up because it becomes sticky so I’m using a mortar and

Pestle today but you can do this in a food processor I’m going to add the mastic granules in here you just need a little bit and a small amount of granulated sugar and then they grind up really easily if you’re not going to use the sugar with it it’s just going to

Stick to your vessel so grind that up and then you could add it to your flour if you prefer ground cardamom you can use that instead of the mastika so all we’re using is a/4 to half a teaspoon depending on how much of that flavor you

Want in there try not to add more otherwise it gets a little bit bitter so we’re just going to whisk that all up but before we do we need the zest of one or two oranges I don’t have oranges today but I do have these beautiful clementines so I’m just going to zest

Three or four of them and put the zest in here and then we’re going to need the juice of the oranges so you need about a third of a cup of orange juice you should always zest the Citrus first and then juice it you can’t do it the other

Way around so get a thir of a cup of juice in that little bowl and I’ve also added a little pinch of salt to my flour mixture and I whisked it all up and it’s ready to go so by now my yeast is looking really nice and active I’m going

To add the thir of a cup of orange juice to it half a cup of light olive oil and all of this flour mixture and with the dough hook attachment I’m going to knead this on a low speed for about 8 minutes towards about the four or 5 minute Mark

If your dough is still looking super sticky you can go in and add a half a cup of flour to it and let it knead for another 3 or 4 minutes it’s still going to be a not very sticky dough but it is going to be kind of like a tacky dough

As soon as it’s done kneading you’re going to put the dough into a bowl that’s been greased with a couple of tablespoons of olive oil and once you toss the dough in that olive oil it’s going to become more smooth so don’t worry about it don’t add too much flour

Otherwise your dough is going to be really tough cover the bowl with either a kitchen towel or some plastic wrap and set it aside in the warmest part of your house so it can double in volume the tahini filling is so easy to make I’m

Using one whole 11 oz jar which is 312 G of tahini I really love this brand it’s definitely not sponsored but if you can get it this is a really good brand to get and Whole Foods 365 brand that’s also a really good brand to use I’ve had

Tahini that’s really bitter so if I can share a good company with you guys it’s going to help you out and make your recipe even better I will so that’s what I’m using today I might need a little bit more so we’ll take it as we go next

I’m going to add a very unconventional ingredient but it makes this taste so good I’m going to add about 6 tablespoons of pure maple syrup you can add honey instead to make it more traditional then I’m going to add a half a cup of brown sugar use light or dark

Sugar whichever one you have or love I’m using a light brown sugar then I’m going to add 2 tpoon of ground cinnamon and 2 teaspoons of pure vanilla extract whisk that all together and then once it’s all smooth and combined it’s ready to go and now we’re going to put the whole thing

Together okay so carefully dust your counter or your work surface with a little bit of all-purpose flour and transfer the dough which has risen and it’s beautiful right now and easy to work with just go ahead and transfer it to your work surface and divide it into

Eight equal portions I like to divide it into three portions first and then each one of the portions can be divided in four that way you have 12 equal portions you’re going to take each one at a time and you’re going to roll it out as thin

As possible it could be as close to a circle as you can get it but it doesn’t have to be perfect CU this is going to be rolled up into a spiral anyway then you’re going to add about 2 tablespoons of that tahini mixture on top top of the

Dough that’s been rolled out but if the tahini mixture is a little bit too thin you could definitely add a little bit of warm water to it to thin it out so it’s spreadable just get it to a spreadable consistency and now you can top it with

Whatever you like I have these toppings here that I’m going to be working with I have some shredded sweetened coconut I have some toasted pecans that have been finely chopped they’re also combined with a little bit of sweetened coconut that’s been toasted that I had left over

From my Italian cream cake that I made the other day I’ll post that recipe down below too I have some chocolate chips here and some raisins you can use whatever you like on this so once you put the layer of tahini on top you can put your favorite toppings a good

Combination is raisins and pecans and then once you put that on there just roll it up and then once you’re done rolling it up you’re going to roll it into a rope so just roll it to that way it’s a little bit thinner and longer and

Then twist it you can twist it as you’re rolling it or twist it after you roll it and then you’re going to roll it up into a spiral it’s just going to give it such beautiful texture and put it on a baking tray that’s lined with parchment paper

The next one I’m going to roll out as thin as I can just like I did before put that beautiful creamy tahini mixture on top and on this one I’m going to put some chocolate chips I have some semisweet chocolate chips and sweetened coconut it’s a really nice combination

Roll that up and then twist it and then roll it into a spiral you can make 12 of these six on each tray one once you’re done rolling these up and assembling them you can brush them with a little bit of water where the tips connect also

Make sure to brush a little bit of water to help them stick so that way the edges and the tips don’t burn brush it with a little bit of water and then I have a little bit of cinnamon sugar here that I’m just going to sprinkle on top the

Oven should be preheated to 375° F these are going to bake on the center rack for about 25 minutes or until they’re beautifully golden all around if you want a softer tahini bun s sort of similar to like a cinnamon roll like an American cinnamon roll then you

Can reduce the temperature the oven’s temperature to 350° F and before putting them in let them sit at room temperature after they’re assembled and everything like that let them sit at room temperature so they can get a little bit puffy for about 30 minutes and then put

Put them in and bake them until they’re beautifully golden all around it’s probably going to take about 35 minutes or so at 350° fah these are going to smell amazing they’re going to be so beautiful I while they were baking I made a little glaze to put on top a nice

Sweet little glaze with some confectioner sugar about a cup and a half of confectioner sugar I added the juice of half a little Clementine that I had left over from before you could add more orange juice if you want and I also added a few tablespoons of maple syrup

To reach the desired consistency I like for the glaze to be nice and thick so that way it sticks to the tahini roll when it comes out and it’ll still be nice and warm if you make it thin it’ll kind of soak in and if that’s how you

Like it you could do that your house your rules your kitchen your rules but these are best served slightly warm or at room temperature they smell delicious they’re going to taste amazing like I said this isn’t the really traditional recipe because there’s no maple syrup in

Greek toah heini rolls but I wanted to make them a little bit Americanized and a little bit more fallik that’s why I added that in here but if you prefer the honey it won’t be vegan but you can add it if you’d like I hope you guys give

This recipe a try play around with the filling and let me know what fillings you’re going to add in the comment section down below you can print out this recipe on the website dorouscom before we leave let’s do the taste test I’m going to try the one with the

Chocolate and the coconut because I love that combination M so good the tahini is nutty the cinnamon and the chocolate and the coconut all go so well together you guys are going to absolutely love these they store well at room temperature since there’s no dairy in them if you’re

Going to serve them the next day with coffee or something like that you can toast them in the oven for a few minutes and they’re going to be delicious thank you so much for spending time with me today I’ll see you all next time yes us